KR101742395B1

KR101742395B1 - Method of cooking Broth for Relief the Hangover

Info

Publication number: KR101742395B1
Application number: KR1020150168632A
Authority: KR
Inventors: 하미경
Original assignee: 농업회사법인 신정푸드시스템 주식회사
Priority date: 2015-11-30
Filing date: 2015-11-30
Publication date: 2017-05-31

Abstract

The present invention relates to a method for cooking a sea bream soup, which is prepared by combining sea bass with seaweeds such as sea bream, shellfish, sea anchovy, and dried seaweed, prepared with a combination of two kinds of seasonings prepared separately and boiled beef, The taste and the animal oil are reduced, and the flavor is less tasted and the mature flavor of the aged season is searched.

Description

{Method of cooking Broth for Relief the Hangover}

[0001] The present invention relates to a method of cooking a soup, and more particularly to a method of cooking a beef soup which harmonizes the cool taste of seafood.

In general, Hapjangguk is a traditional Korean dish that has been cooked for a long time to relieve the hangover. It is made by using Seonji, which is cooked with main raw materials. The soup is made with soup, And various kinds of bones, such as a bone marrow soup using an ornamental broth, are known depending on the cooking method and materials to be used.

Conventional herbal soup, which is used for a long time, is prepared by using animal materials because it is burdened by animal fat, which may be an obstacle to hangover resolution, There is a problem that the flavor of the bean sprouts is reduced.

A number of methods have been developed for improving the above-described flavor and taste, and related prior arts are disclosed in Korean Patent Registration No. 10-0820022 (A) in which 14 to 26 parts by weight of Siragia per 100 parts by weight of tuna Tearing step; (B) 1 to 4 parts by weight of miso is buried in the torn sage; And (C) adding 56 to 165 parts by weight of the boiling water to the seagull and the tuna, and boiling at 80 to 95 DEG C for 90 to 180 minutes, wherein the water is added to 100 parts by weight of boiling water, , And 0.04 to 0.08 parts by weight of licorice, and boiling at 80 to 95 ° C for 25 to 50 minutes. A Korean patent application publication No. 10-1297688 discloses a method for producing a maltose, In a method for producing a hapanese kernel using a wood extract, 15 to 25 kg of a fruit, a branch, a stem and a root mixture of a humpwood are mixed with 70 L of water and boiled for 24 hours and then naturally cooled at a room temperature to form a humpwood extract. ; A second step of mixing 600 to 700 g of clam, 600 to 700 g of coriander, 650 to 700 g of coriander, 3 L of water and 15 to 20 g of salt and boiling for 1 to 2 hours to obtain clam juice; A third step of mixing the Hovenia dulcis Thunb extract and the Bacillus subtilis in a ratio of 1: 1 to 1: 3 and boiling for 1 to 2 hours to produce a Hovenia dulcis; The fourth step includes filling the above-mentioned Hutong-japanese shrimp broth with 2/3 of the pot by a size of 1/2 pot, boiling 25-30g of green onion, 25-30g of minced garlic and 350-400g of bean sprouts and boiling for 15-20 minutes And a method for producing a happoshu using a Houttuynia cordata extract.

Although the prior arts have improved the sensory taste caused by the use of animal materials by using seafood materials, the use of peculiar materials such as tuna and hinoki tends to somewhat reduce the traditional flavor or palatability inherent in the pasta.

The present invention has accomplished the present invention by preparing seaweed soup that does not reduce the traditional flavor or palatability inherent to the beef soup without lacking in supplying a nutrient source such as a cool taste and protein by using seafood materials and beef.

More particularly, the present invention relates to a method for cooking a soybean soup, and more particularly, to provide a method of cooking a soybean soup, The present invention is directed to a beef soup having flavor and palatability and a method for producing the same.

As a means for solving the problem of the present invention, a cooking method of a happoshu is a). B) preparing the broth to obtain the broth from the anchovy; A seasoning preparation step in which the first seasoning prepared by roasting shiitake mushroom powder, the shrimp powder, the seaweed powder, etc. is combined with the second seasoning prepared from red pepper paste, red pepper powder and the like, and c). The main ingredient, boiled beef, is prepared and d). And combining the materials obtained from the steps a) to c) to cook the rice husk.

More specifically a). A broth preparation step in which water is added to water and the broth is boiled to obtain broth; b). The first spice, red pepper powder, red pepper paste, chopped garlic, sesame oil, sake, sugar, green tea, red pepper powder, garlic powder, shrimp powder, top powder were fried with olive oil while adding hot pepper seed oil and sesame powder vinegar. Pepper and chopped ginger, mixing the prepared second sauce at the same ratio and aging at 50 캜 for 4 hours; c). Preparing boiled beef, salt and sake, boiling the beef, separating only the beef, washing with water and preparing the boiled beef, and d) boiling the boiled beef and the raw beef in the broth, boiling the beef, And a cooking step of adding soybean sprouts and host herbs and boiling them again to cook the soy sauce soup.

According to the present invention, in preparing the broth, a broth is prepared by using seafood such as Hwangtae, Gunmi, shellfish, dried anchovy, etc., And 80 to 85 parts by weight of dried seaweed, 8 to 10 parts by weight of shellfish, 8 to 10 parts by weight of dried anchovy, dried seaweed, dried seaweed, A mixture of 25 to 30 parts by weight of pepper, 10 to 15 parts by weight of red pepper, 30 to 35 parts by weight of seagrass, 150 to 200 parts by weight of onion, 300 to 400 parts by weight of radish and 80 to 85 parts by weight of green onion, And boiling water for about a time. Then, only the broth is obtained. In order to increase the hot taste of the dried red pepper, it is preferable to choose Cheongyang red pepper, .

B). The first seasoning and the second seasoning are separately prepared, and the powdered state material of the first seasoning is roasted with oil in order to allow the seasoning ingredients to be extracted well during the cooking process of the soup, The powdery material combined with 100 parts by weight of the powder in a ratio of 50 to 55 parts by weight of the dried seasoning powder, 100 to 120 parts by weight of the dried prawn powder, and 50 to 55 parts by weight of the top powder was heated at 60 ° C for 20 minutes using cooking oil or olive oil Roasted and then roasted in powdered state, adding hot pepper seed oil, sesame powder and vinegar to roast again to prepare a first sauce. When roasted again, the roasted powdery material is 300g to 350g, 1 time, sesame powder 2 ~ 3 times with a tablespoon, vinegar and a small amount of alcohol to be added in a ratio of 1, 5 to 10 minutes is preferable to roast.

The second sauce is 150 ~ 200g of red pepper powder, 14 ~ 15 times with hot pepper paste, 5 ~ 6 times with garlic sauce, 9 ~ 10 times with sesame oil, 3 ~ 5 times with 5 ~ 6 times, 2 to 3 times with sugar, 2 to 3 times with pepper, 1 to 2 times with pepper and 1 to 2 times with chopped ginger and the mixture is mixed well. The prepared first and second spices are mixed in a volumetric unit , Followed by aging at 5 ° C. for 4 to 5 hours to prepare a sauce according to the present invention.

For reference, a tablespoon of a measuring unit according to the present invention is based on a measuring spoon, and a measuring spoon indicates 15 milliliters of a tablespoon and 5 milliliters of a tumbler.

C) according to the invention. Beef prepared in the main ingredient preparation is cooked separately to boil the meat while chewing the meat with less fat content and to increase the taste of chewy. Boil the beef, salt and sake in boiling water and boil the beef, , And it is preferable to add 1/2 small portions of salt and 1 part of sake tin syrup based on 40 g of beef.

And d) according to the invention. In the cooking step, boiled beef and raw beef are boiled in the broth, and then the aged bamboo shoots, bean sprouts and bean sprouts are boiled and cooked in accordance with the present invention. Add 450 ~ 500ml of broth and add 150 ~ 200g of radish and boil it for 10 minutes. Add 3 ~ 4 times of fermented marinade, 50 ~ 80g of bean sprouts, 20 ~ 50g of host, and 1 ~ And boiling for 5 minutes.

The cooking method according to the present invention is characterized in that the two kinds of seasonings prepared independently from the cool seaweed taste of seafood and the cooked seaweed cooked with boiled beef are reduced in the cool taste of the seafood and the reduced animal fat, There is a characteristic that the quick taste of aged season is inquired, nutritional supply is done with hangover relieving.

Hereinafter, the present invention will be described in detail by way of examples, but the present invention is not limited to the description of the examples.

a). Stage preparation stage

Put 20 liters of water in a prepared pot and add 600 liters of water, 500g of crab, 50g of shellfish, 50g of dried anchovy, 150g of dried chrysanthemum pepper, 70g of red pepper seeds, 200g of onion, 7 pieces of onion (about 1.1㎏) ) And 1/2 wave (about 500 g) of broodstock were added, and the mixture was boiled for 3 hours in a medium heat. Then, the broth was removed and only broth was prepared.

b). Sauce preparation stage

- 1st seasoning preparation; 100 g of shiitake mushroom powder, 50 g of dried ginger powder, 100 g of dried ginger powder, and 50 g of ginger powder were added to a free pan, 15 ml of olive oil was added, and the mixture was roasted at 60 ° C for 20 minutes. Then, 10 ml of red pepper seed oil, 2 g of sesame powder, And added for 5 minutes to prepare a first sauce.

- second seasoning preparation; Red pepper powder 150 g, red pepper paste 14, soy sauce 6, chopped garlic 9, sesame oil 3, sake 6, sugar 2, pepper 1, and chopped ginger , And the mixture was mixed well to prepare a second sauce.

The above-prepared first and second sauces were mixed well in the same volume and then aged at 5 캜 for 4 hours to obtain a sauce according to the present invention.

c). Main material preparation step

Add 40 g of beef and 1/8 pieces of beef into boiling water, add 1/2 tsp of salt and 1 tsp of sake, and boil for 2 minutes, then remove the beef, wash it twice with water, I cooked boiled beef.

d). Cooking step

40 g of boiled beef prepared in the above was put into 450 ml of the above broth, and 150 g of radish was boiled for 10 minutes. The ripened sauce was then boiled for 3 minutes, followed by 50 g of soybean sprouts, 20 g of the host herb, I have cooked other maltese countries in the invention.

For the 50 users (adult males) of the restaurant operated by the present applicant, the herbal soup according to the present invention prepared according to the cooking method of the above <Example> was subjected to the sensory test And the results are shown in Table 1 below

division Very good Great usually Inadequate Very Imminent A cool taste 10 25 10 5 - A bitter taste 20 20 5 5 -

As shown in Table 1, the hapjang soup according to the present invention showed a cool taste and a high taste, and most of the respondents answered that they did not feel the taste, and they answered that they were generally good in preference.

Claims

a). The present invention relates to a soybean paste comprising 80 to 85 parts by weight of dried seaweed, 8 to 10 parts by weight of shellfish, 8 to 10 parts by weight of dried anchovy, 25 to 30 parts by weight of dried red pepper, 10 to 15 parts by weight of red pepper, A broth preparation step of heating the boiled seaweed combined with 150 to 200 parts by weight of onion, 300 to 400 parts by weight of radish and 80 to 85 parts by weight of broth, separating the broth and boiling only broth;
b). The powdery ingredients in a ratio of 50 to 55 parts by weight of dried seasoning powder, 100 to 120 parts by weight of dried prawn powder, and 50 to 55 parts by weight of top powder are roasted with 100 parts by weight of shiitake mushroom powder using edible oil or olive oil, Powdered material 300g ~ 350g as a standard, 1 tablespoon of red pepper seed oil, 2 ~ 3 times of powdered sesame powder, 1 time with a small amount of vinegar, and added to the first sauce,
Red pepper powder 150 ~ 200g, 14 ~ 15 times with soy sauce, 5 ~ 6 times with soy sauce, 9 ~ 10 times with chopped garlic, 3 ~ 5 times with sesame oil, 5 ~ 6 times with sake, 2 ~ 3 with sugar A seasoning preparation step of aging the sauce material, which is prepared by mixing 1 ~ 2 times with 1 ~ 2 times and 1 ~ 2 times with pepper, and adding 1 ~ 2 times with chopped ginger, and mixing well and mixing the prepared second sauce in the same ratio in the same ratio;
c). Add boiling beef to boiling water, boil with salt and sake, add 1/2 tsp of salt and 1 time of sake tin to make 40 g of beef,
d). After boiling the beef and raw beef in the broth, boil the fermented marinade, green onion, bean sprouts and host herb and boil again. 450-500 ml of broth is added to 40 g of boiled beef, 150 ~ 200 g And adding the aged marinade to the beans at a ratio of 3 to 4 times, at a ratio of 50 to 80 g of the bean sprouts, 20 to 50 g of the host bean, and 1 of the big beans, and boiling the beans again.

The cooking method according to claim 1, wherein the dry red pepper in the broth preparation step is Cheongyang red pepper, the Siragi is the asparagus, and the seawater is boiled for 3 to 4 hours by heating with medium heat.

[3] The cooking method of claim 2, wherein the seasoning ingredients in the sauce preparation stage are aged at 5 [deg.] C for 4 to 5 hours.

A grilled soup characterized by being cooked by the cooking method according to any one of claims 1 to 3.